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Changes of lactose, lactic acid, and acetic acid contents in Serra-cheese during ripening

1997

Macedo, A.C. | Malcata, F.X.

AGROVOC Keywords
acetic acid acide lactique acidification acido acetico cheese composition globale control de calidad fromage lactic acid lactosa lactose lait leche maduramiento milk portugal proximate composition queso ripening universidades universities
Bibliographic information
Volume 204 Issue 6 ISSN 1431-4630
Pagination
pp. 453-455
Other Subjects
Fabrication fromagere; Controle de qualite; Acido lactico; Composicion aproximada; Acidificacion; Murissage; Quality controls; Acide acetique; Cheesemaking; Fabricacion del queso; Universite
Language
English
Note
Summary (En)
Translated Title
[Veraenderung des Gehaltes von Lactose, Milchsaeure und Essigsaeure in Serra-Kaese waehrend der Reifung]
Type
Summary
1999-08-15
AGRIS AP
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